Tuesday, August 11, 2009

as it turns out, my brother has a fig tree in his back yard, and . . . it has figs on it. i know. exciting, right? i made him pull off a whole branch, cause i thought it looked so pretty. i took lots of fig pictures and now i have all of these figs. does anyone have a good fig jam recipe? is that hard to make? i feel like it should be easy. please help before they die.

this fig jam recipe from waitrose looks like it would be yummy: http://www.waitrose.com/recipe/Fig_Jam.aspx i've had it stuck in my recipe book for ages and keep wanting to make it, but i have no figs! you're very lucky to have some, x

Do you have a blender? If you do, fig smoothies are excellent. One way I like to make them is with a lot of ice, some fresh orange juice, fresh figs, a few dried figs that you've plumped up in warm water for a bit (this just adds fig flavor, you don't really need to use them if you don't want to) and rosewater or a bit of rose syrup. I saw the recipe first on the Chocolate & Zucchini site -- I'm sure if you look you can find exact amounts.

I also just bought a jar of pickled figs, in balsamic vinegar, the other day, and I am not sure how I have gone all this time without pickled figs. So good.

Even gardening becomes something beautiful with you!! I don't have got any figs jam recipe. here in France, we have some bread with figs. so yummy! put foie gras on and it's heaven. hope you will find a recipe for that too.

Fig Jam1 cup fresh figs2/3 cup sugar4 slices lemonMash figs thoroughly. Mix figs with sugar, let stand for 20 minutes to form a syrup. Slice lemon very thin, do not peel, just wash and slice across rind. Add lemon slices, let stand for 20 minutes longer to allow flavors to marry.Bring to a boil, and boil until figs are as soft as you want them. Put into sterilized 1/2-pint jars, top with paraffin, and seal jars. If you plan on eating the jam within a couple of weeks, you don’t have to seal the jars.Makes 2 jars.

Hi JenNice blog! We worked together a few years ago on a Ciudad shoot in the Adams district with Ray K. I recommend this photogenic cake that's totally worthy of your time and your figs. (Feel free to skip the plums and make it all fig, btw.)

This is not a tall cake. It actually looks like a tart when done. I love to present mine on a vintage glass cake plate. It has a great side view when sliced into. Pretty to look at, delicious to eat. Don't be intimidated by the longish recipe. It's actually very easy to make.

I like to serve it with a little scoop of homemade buttermilk ice cream but it's a fine dessert all on its own.